Strawberry Fancy Recipe

Jellies that are very well flavored can be made with fresh fruit,
raspberries, strawberries, apricots, or even rhubarb, using the
proportions of one ounce of gelatine (in cold weather) to every pound of
fruit puree. In hot weather use a little less gelatine. As the fruit
generally gives a bad color, you must use cochineal for the red jellies
and a little green coloring for gooseberry jellies. The gelatine is of
course melted in the fruit puree and all turned into a mold. You can make
your own green coloring in this way. Pick a pound of spinach, throwing
away the stalks and midrib. Put it on in a pan with a little salt and
keep the cover down. Let it boil for twelve minutes. Then put a fine
sieve over a basin and pour the spinach water through it. Strain the
spinach water once or twice through muslin; it will be a good color and
will keep some time. Orange and lemon jellies are much more wholesome
when made at home than those made from bought powders. To the juice of
every six oranges you should add the juice of one lemon, and you will
procure twice as much juice from the fruit if, just before you squeeze
it, you let it soak in hot water for three or four minutes.
[_Pour la Patrie_.]

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